American·Main
Apple & Sausage Gravy Dumplings
A creative fusion of classic southern biscuits and gravy with comforting chicken and dumplings, featuring savory breakfast sausage, sweet diced apples, and light, airy cider-spiked dumplings.
Prep
15m
Cook
35m
Total
50m
Serves
4
Method
- 01
Brown the sausage in a greased pan over medium-high heat. Break the meat into small pieces and cook until browned, focusing on developing a deep brown fond (caramelization) on the bottom of the pan.
Watch · 0:21
- 02
Add the diced onions and a pinch of salt. Reduce heat to medium and cook until the onions soften and turn translucent. Stir in butter until melted, then add flour and cook for a few minutes to form a roux and remove the raw flour taste.
Watch · 1:18
- 03
Add the diced apples and cook for about a minute. Deglaze the pan with chicken broth, scraping the bottom to release the fond. Add a splash of milk or cream and bring the mixture to a simmer. Reduce heat to medium-low and simmer for 15 minutes until thickened and golden brown.
Watch · 2:07
- 04
While the gravy simmers, prepare the dumpling batter by whisking together the egg, apple cider, crème fraîche, fresh thyme, green onions, salt, and baking powder. Gently stir in the flour until just combined; do not overmix.
Watch · 3:36
- 05
Season the gravy with black pepper, cayenne, cider vinegar, and more green onions. Adjust salt as needed. Use two teaspoons to drop rounded spoonfuls of the batter (about 12 dumplings) into the simmering gravy.
Watch · 5:17
- 06
Cover the pan tightly and cook for 5 to 6 minutes without peeking. Uncover to reveal puffed, firm dumplings. Garnish with a dust of cayenne and extra green onions before serving.
Watch · 6:15
From Chef John
“You are after all the king of how big to make your dumpling.”
“Never doesn't make things better.”
“Wait five or six minutes and then we can uncover it to reveal our beautiful fully puffed relatively firm very buoyant dumplings.”